Gaspacho - (Chilled Spanish Soup)

Recipe Ingredients

2		Tomatoes - chopped (large)
1		Green or red bell pepper - chopped (large)
1		Garlic - minced
2 tablespoons	30ml	Chopped chili peppers
1 cup	146g / 5.1oz	Diced peeled seeded cucumber
1		Spanish onion - thinly sliced
2		Scallions - cut 1" pieces
1 teaspoon	5ml	Dried dill
2 tablespoons	30ml	Chopped fresh cilantro
3 tablespoons	45ml	Lime juice
1 cup	237ml	Vegetable juice
2 cups	474ml	Water
		Freshly-ground black pepper - to taste

Recipe Instructions

Place all chopped, sliced and diced vegetables into a large bowl. Add dill and cilantro. Stir in lime juice, vegetable juice and water. Chill for 4 to 6 hours or over night. Serve cold.

This recipe yields six 1 cup servings.

Nutritional Analysis Per Serving: Calories 40; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) 190; Protein (grams) 1; Carbohydrate (grams) 9; Fiber (grams) 2.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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